2 T. butter
3 c. chopped onions
1 t. caraway seeds
3 oz, cream cheese, softened
3/4 c. Monterey jack cheese
salt and pepper to taste
16 sheets of filo
1/2 c. butter, softened

1. Melt the 2 T. butter in a large skillet over medium heat. Add the onions and caraway seeds and cook about 20 minutes stirring. They should turn golden but not brown. Cool slightly.
2. Put cream cheese in food processer and mix until smooth. Add Monterey jack cheese and process til blended. Add the onions and pulse. Season with salt and pepper. Scrape mixture into bowl.
3. Make filo triangles by brushing a sheet of filo with butter, cutting the sheet into four or five strips.
4. Place one heaping teaspoon of filling at one end of one strip.
5. Draw up one corner of filo to make angled edge. Fold up filo. Turn up opposite corner of filo to make another angled edge. Continue folding triangle.
6. Brush outside of triangles with butter and place seam side down on a cookie sheet.
7. Bake at 375° F. for 10-15 minutes.